Details

During the early 19th century, many
black and oolong teas had a characteristic woody, smoked flavor, due to the
use of wood-fired woks. At the request
of English merchants, this smoking
process was performed intentionally.
In the smokehouse, tea leaves are hung
from bamboo baskets above smoking wood-pine ash. The flavor is very
smoky, enjoyably smooth and uplifting.
Compliments well with slightly spicy
and oily foods. You’ll either love it or
hate it.